lemon blueberry coffee cake

Pancake

Lemon-Blueberry Coffee Cake

Coffee cake is traditionally served as a breakfast or brunch item, but don’t let that stop you from enjoying this moist and tender cake as a dessert with a scoop of vanilla ice cream. This easy coffee cake is filled with blueberries and is topped with a delightfully sweet streusel topping. Fresh or frozen blueberries work well. Try swapping out the blueberries for fresh or frozen raspberries for an equally delicious twist.

Ingredients

1/2 cup packed light brown sugar
3 tablespoons all-purpose flour
3 tablespoons whole-wheat pastry flour
2 tablespoons unsalted butter, softened
2 teaspoons ground cinnamon
1/4 teaspoon salt
baking spray with flour
1/2 cup granulated sugar
6 tablespoons unsalted butter, softened
1 large egg
1 cup all-purpose flour
1 cup whole-wheat pastry flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup reduced-fat sour cream
1/4 cup water
2 cups fresh or frozen blueberries
2 teaspoons grated lemon zest
1 teaspoon vanilla extract

Directions

Preheat oven to 350°F. Coat an 8-inch-square baking pan with baking spray.
Prepare streusel: Stir brown sugar, 3 tablespoons each all-purpose flour and pastry flour, 2 tablespoons butter, cinnamon and 1/4 teaspoon salt together in a medium bowl until crumbly and combined. Refrigerate, uncovered, until ready to use.
Prepare cake: Beat granulated sugar and butter in a large bowl with an electric mixer on high speed until light and fluffy, 3 to 4 minutes, stopping to scrape down the sides of the bowl as needed. Beat in egg until just combined.
Whisk all-purpose flour, pastry flour, baking powder, baking soda and salt together in a medium bowl until combined.
Beat the flour mixture into the sugar mixture in thirds on low speed, alternating with sour cream and water, and starting and ending with the flour mixture. Beat just until combined after each addition. Fold in blueberries, lemon zest and vanilla until evenly incorporated. (The batter will be thick.) Spoon the batter into the prepared baking pan, spreading evenly. Sprinkle with the streusel, pressing gently to adhere.
Bake until a wooden pick inserted in the center comes out clean, 45 to 50 minutes. Let cool slightly on a wire rack, about 30 minutes. Cut into 12 pieces and serve.